Description
Rattlesnake pasta combines creamy goodness with a spicy kick, creating a dish that tantalizes your taste buds. This easy-to-make recipe features tender chicken, zesty green chiles, and rich Parmesan cheese, all enveloped in a luscious sauce over fettuccine. Perfect for impressing dinner guests or enjoying cozy nights at home, this crowd-pleaser is customizable to suit every spice preference.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 4 oz canned diced green chiles (drained)
- 3 cloves garlic (minced)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp paprika
Instructions
- Cook fettuccine in a large pot of salted boiling water until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat and sauté the diced chicken until golden brown (5-7 minutes).
- Add minced garlic and drained green chiles; sauté for about 1 minute until fragrant.
- Pour in heavy cream and chicken broth; stir well and bring to a gentle simmer.
- Mix in cayenne pepper, paprika, and freshly grated Parmesan cheese until melted and creamy.
- Toss the cooked pasta into the skillet, ensuring every strand is coated in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 650
- Sugar: 3g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg